Jump to content
All About Hong Kong
  • entries
  • comment
  • views

About this blog

Food and Dining

Entries in this blog

To be honest, I was attracted by this pearlescent ball.00VK4U3340439B6128B5F8l.jpg
I found out that this room was used for Japanese tea ceremonies so I booked the tea ceremony to experience this lovely tea room.

When I arrived, I was given a sheet of instructions about the tea ceremony and how it is conducted.

It does not matter if you don't read it because the Japanese lady will instruct you again inside.

After you have read the instructions, you are given some Japanese wagashi before going in the room because the tea is going to be bitter.

I found the wagashi a bit sweet, one of them had red bean puree and the other tasted like compacted sugar powder.

Entering the tea ceremony room:

Before you enter, you have to wash your hands using the Japanese bamboo ladle.

When you get inside, there are some Japanese teaware.
When you are inside comfortably (I actually found it uncomfortable because I can't cross my legs or kneel properly).

To see a video, scroll down to the bottom.

The Japanese lady starts the tea ceremony and makes you a cup of tea which you drink.
She will then pass the bowl to you which you turn clockwise and then drink it.
When you drink it, she will instruct you to make some noises when you drink.


After you have finished, you wipe the bowl with your right thumb and then use the tissue provided to clean it.



Lastly, you turn the bowl over to appreciate it.


Japanese tea:
I found the Japanese tea quite nice, it was much nicer than the bitter ones because it did not have any grassy taste.
Then it was my turn to make some Japanese tea. The green tea powder has already been placed into the bowl, so all you have to do is get some water from the container and pour it in the kettle and get the water and pour it in the bowl.
After I did that, I had to mix it with their special Japanese tea brush.

Japanese tea (MADE BY ME):


I did not mix it too well and put too much water because it tasted quite bland.
The temperature of my tea was much hotter so I preferred the one she made.


When the ceremony is finished, you sit outside and have a last cup of tea.
You can also take more photographs outside the room as well.
The tea ceremony costs MOP230 plus 10% service charge and lasts for approximately 40 minutes.
Available from 1500-1800 (Tuesday to Sunday)
Advance booking is required.

Video of the tea room:

Price: MOP230
Service: good
Service charge: 10%
English Menu: Yes
Air Conditioning: Yes


Spicy Andong (Causeway Bay)

Thanks to Gary for bringing me along to this tasting.

This is a new branch of Spicy Andong because they have another branch in Mong Kok where the interior is really cool. They have padlocks hung on the walls and cute message cards attached.

At the Causeway bay branch, they also have these message cards and colourful interior.


Anyway here was what we had:


Basically for Spicy Andong chicken there is one with oyster and one without.

Spicy Andong Chicken:

Tasted quite similar to the one below but the taste was less fancy without the oysters but the spiciness was still there.

Spicy Andong chicken with oyster:


To be honest I prefer the one with oyster because there are more flavours in the dish and the oysters were plump and huge!

To begin with the oysters were quite spicy, but after a while they get even spicier after absorbing the sauce.

Luckily they offer a non spicy version.


Collagen salad


This salad is called a collagen salad because it has slices of pork trotters which are rich in collagen.

I liked the cool crunchy lettuce leaves tossed in tangy sesame sauce which is perfect for soothing the palatte after some spicy food.


Curry Toppokki with cheese


The curry toppokki was really cool because the usual sauce is spicy and not many places serve it in curry sauce.


Steamed pork with spicy garlic sauce


The sauce looked innocently refreshing but it was devilishly hot!!!!!!

So beware!


Grilled beef on lettuce


Nice chunks of beef paired with spicy kimchi.


Cheese and spicy minced pork pizza


The English menu does not indicate how spicy it was but this was another super spicy one!!


Clams steamed in jinro


I loved the golden metal teapot because you can pour soup out from the spout without the contents coming out.

It would be good if the alcohol taste was stronger.


Pan grilled eel


A lovely plain grilled eel which lets you taste it in its most natural form.

The suggested way of eating it is putting the eel on the lettuces leaves with the sauce provided.


Pan grilled ribs


Nicely pan grilled ribs which were thinly sliced.


To To Bibimbap with onions and egg


This was my favourite because most bibimbaps come with kimchi and meat, but this was plain rice, egg, onion and seaweed.

After mixing it, the rice and onions were really fragrant. There is an extra side of finely chopped onions which had strong sesame oil in it which I added as well and it tasted so much more nicer.


Brown rice milk


The rice milk was lovely and not too sweet with a delicious roasted rice taste.


On each table, there was a pair of scissors for the noodles which came in handy for cutting other pieces of food too.



The Salted Pig (Central)

Thanks to Try it for holding this dinner.

It is a system that matches tryers to buyers, as well as restaurants they also feature snacks and drinks to try.


Since my last visit, there is a new British Chef Anthony Fletcher on board and the dishes tastes so much better.


The salted pig board:


As you can see the scotch egg was decent and better than my previous one.

I did not even get a whole one last time, it was just half an egg covered in coating and the egg yolk was a bit hard.

The bacon was smoking, yet it was nice and crispy.


Pancetta scallops on peas and broad bean hash with cider dressing:


This was my favourite especially the peas in creamy cider dressing.


Grilled romaine lettuce:


The grilled romaine lettuce was uniquely done, it was a whole lettuce cut in half and grilled flavoured by the anchovies on top.


Crispy fried chicken:


When it came, you could already smell that Southern coating on the fried chicken.

Luckily I got the chicken thigh which was tender and the coating was tasty and crispy with a hint of spicyness.




Hana-Musubi (Admiralty)


Had a coupon to redeem a musubi set which includes two musubis and a side dish.



Beef musubi:

The beef musubi was very satisfying because the beef was nice and meaty giving the rice plenty of flavour.


Sakura shrimp musubi:

The taste of this was lighter than the beef but it was nice because there were lots of delicate dried shrimps in it.



This had to be heated up and the potatoes beneath it absorbed the beef sauce so it had a rich beef taste.




Dumpling Pro (Wan Chai)

On my last visit, I only tried the apple fritters (but see ping gwoh) because I had a tasting afterwards.

The menu had quite a lot of nice items so went back for it.



It seems that their food is quite authentic because there are a lot of mainlanders with a strong Northern accent.


Tomato and egg noodles:


The tomato and egg noodles were rather disappointing because the noodles were too soft and tasteless and the tomatoes did not have any taste at all.

They were not even sweet or sour and all you could taste was the fried egg with a panfried taste.


Stir fried chicken with leek and cumin:


This was delicious, sweet leeks and tender chicken pieces spiced with fragrant cumin.

It was quite salty so I had to have it with rice.


Apple fritters:

When you order them, the waitress goes out to buy the apples, so if you prefer green or red apples you can tell them when you order before they go out to buy them.

I felt sorry for the waitresses who were just doing their jobs chasing up the desserts because they got shouted at by the chefs.

The whole restaurant was waiting for dessert, so the Chefs did the apples and bananas together.


That night, the Chefs were too busy cooking, so after the apples and bananas were fried, the waitresses had to do the final part and dunk the pieces of apple in syrup and then into iced water.



Although it was not solely done by the chef, the apples were really nice because they were piping hot and tart complemented by the caramelized sweet batter coating.

I was quite lucky and found a piece of banana in it too so I got the best of both worlds.

Most of the diners who were waiting quite a while for the desserts were given soy milk because it took so long.



Price: $9X

Service: great

Yummy factor: great

Portion sizes: small

Glass of water provided: yes

English Menu: Yes




Bubbles Sushi (Wan Chai)

Bubbles sushi offers all you can eat and there is no time limit which is why the price per person is slightly higher.

The staff in general are quite nice and patient except for one depending on her mood.

Quite a lot of people celebrate their birthdays here because they will play the Happy birthday song and serve a sushi birthday cake and take a photo for you which is ready to take home that night after the meal.

That night I went, there were at least four tables having birthdays there.


The range of sushi is impressive and they even have sushi with truffle and grilled flounder fish edges with salt.

For dessert, the range was a bit weird especially the fried mozarella sticks and sweetcorn puffs.

For the fried items, the deep fried octopus mouths were my favourite.

In the meat section they have grilled lamb, stir fried bittermelon with pork.


Grilled items:


This was grilled chicken liver and sweet potatoes.

The chicken liver was a bit raw and tasted a bit bitter and the sweet potatoes were cute but too sweet.




A nice variety of sashimi.


Truffle sushi:


This was my favourite because the scallop sushi was topped with truffle and each one is shaped into a tiny ball of rice.


Baked crab shell:


Beneath the grilled cheese, it was creamy crab and vegetables.


Baked oysters:


I did not like it because I don't like Japanese mayonnaise.


Stir fried beef with bittermelon:


A Okinawan dish but the pork was too fatty.


Fried items:


My favourite fried octopus mouths.


Japanese congee:


The congee was quite interesting because the texture was different as it was cooked with Japanese rice.


Ice cream mochi:


Individually wrapped.


Cream puffs and strawberry swiss rolls:


I preferred the rolls without the sauce because they were sweet enough.


Fried mozzarella sticks:


These were weird!! They were savoury Mozzarella sticks drizzled with that strawberry sauce again and dusted with powdered sugar!



Price: $2XX

Service: OK

Service charge: 10%

Yummy factor: ok

Toilets: yes

Portion sizes: reasonable

Noise levels: Noisy

Glass of water provided: tea was provided

English Menu: Yes

Air Conditioning: Yes




Fung Shing Restaurant (Prince Edward)

Here I was thinking it was another boring Chinese meal again with the same usual items, eg an appetizer, some sort of chicken, steamed fish, fried rice and noodles but it was not and turned out to be the best meal I have tried.

Unfortunately my camera didn’t have any batteries which was a waste!

Arrived at the restaurant and it was brightly lit with crystal chandeliers and glistening décor, although it was brightly lit there were tell tale signs that this restaurant has been here for years with décor to disguise it.

After settling down, it was the usual annoyance because I go into restaurants expecting their bowls and cups to be clean and not have to clean it myself.

The items on the set meal seemed interesting, it was not the usual fare because I did not know that it was Shunde style food that time.



Crispy roast piglet

Panfried prawn potstickers

Minced pigeon with lettuce

Silkie chicken with sharks fin

Shunde fish rolls

Stir fried vegetables

Stir fried milk

Fried chicken

Fung Shing fried rice

Fried flour dumplings

Baked sago with lotus paste

Fresh fruits


Crispy roast piglet:

Normally I take a bite and thats it but the piglet here was divine, it was fatless~

I ended up having about four pieces.


Panfried prawn potstickers:

In Chinese they were called Woh teep but when they came, it was a whole prawn on toast.

The great thing was that the fried bread had no oily taste and I added some chili sauce to it which enhanced it even more.


Silkie chicken with sharks fin:

The soup was good too!

The chicken was so soft and full of flavour from the soup that it did not need soy sauce and the black chicken skin tasted sticky and elastic which was not at all fat.

The chicken joints were deliciously soft like collagen jelly because the soup had been boiled for so long that they became so soft.


Shunde fish rolls:

Nothing exciting about the fish, it was just fish rolled up with mushrooms in the middle.


Stir fried vegetables:

Nothing exciting, it was just stir fried vegetables with mushrooms.


Stir fried milk:

I was expecting a sweet taste but it was NORMAL for once and delicious.

The appearance was like stir fried egg white and it tasted like savoury smooth milk curds.

The stir fried milk was surrounded by these crispy looking rolls called "chicken rolls", after I took a bite, I imediately spat it out because it was fried fat and lard with oil oozing out.


Fried chicken:

This was a chicken fried with its skin attached.

The chicken was coming off with hot smoke, yet the chicken was tender with a nice smoky salt taste.


Fung Shing fried rice:

The fried rice which I never eat was delicious, each grain of rice was distinct and it did not have that nasty wok taste, it also had diced tomatoes in it as well.

I also tried their plain boiled rice and that was good too.


Fried flour dumplings:

In chinese it was Jah fun gwoh.

I was expecting it to be those weird sticky chiuchow style ones filled with peanuts and celery but it was crunchy and soft filled with prawns.

It came with soup to dip but I did not bother with the soup.


Baked sago with lotus paste:

I was glad it was a dessert that I could eat because the usual ones such as sweet soups and puddings are two sweet and I hate sweet soups.

The sago was a lovely custard egg yolk colour that was piping hot and not too sweet.


Fresh fruits:

These were sliced oranges.

It was good that they made an effort to slice them unlike some other places where they give you a plate of WHOLE ORANGES!!


To summarize, the banquet set was FUSS FREE, drinks were included and there is no extra 10% on top because the price already includes all that.



Satay King (Causeway Bay)

Thanks to Soda rewards for organizing this tasting for Soda members.

Participating eateries have a device which you can scan with the apps and you get 5 points on every visit to any shop that has the SODA rewards scheme.

For full details of rewards, search the SODA app.

At this event, we got to try new dishes at Satay King which are not launched yet.



Satay King is renowned for its white curry and pork chop but this time they wanted to let us try other dishes as well.


Fish roe potato salad


I loved this potato salad because the mayonnaise was normal and not sweet like other Chinese places.

It is healthly with half a runny egg and for the leaves they have used locally sourcedhydrophonic leaves.

Hydroponic means they were grown in water without soil.


Nyonya beef Pizza


I was a bit hesistant with the Nyonya beef because I was expecting it to be super spicy, but the chilis they used tasted like Jalapeno peppers which are not that spicy with a refreshing tone.

The Nyonya beef pizza was definitely good and reminds me of mexican beef and sour cream pizza.

The pizza base was quite unique because it was similar to Indian roti.


Spicy cheese potato croquette - New


Basically these potato cheese croquettes are an adaptation of the usual potato cheese croquettes stuffed with fillings.

The one on the left was stuff with sesame and seaweed, while the other one was stuff with the same type chili use in the Nyonya pizza.

Out of the two flavours, I lked the seaweed one because the tastes matched the cheese and potato better.


Vietnamese shrimp cakes


The shrimp cakes were soft and meaty but the prawn taste could have been stronger.


Sausage and shrimp with rice vermicelli in tom yum kung soup


I did not really try this because the broth was too spicy but the vietnamese sausages were good.


Pork chop and rice baked with cheese and tomato sauce


The rice dish was similar to the ones you get at Cha chaan tengs but the pork chop was thickly sliced and the tomato sauce was rich and tangy.


Satay Angus beef ramen


The ramen was surprisingly good because the sauce was thick.

I loved the way each strand had lots of thick and sweet satay hung to it with lots of crushed peanuts complemented by the lovely green spring onions and onions.


Kimchi and beef Fried Rice - New


Did not try this because Kimchi is really spicy.


The desserts were quite impressive because they used to just serve mango, glutinous rice and durian, but these desserts cater for Western palates as well.

Platinum cheesecake


Nice cheesecake that was not too heavy or sweet.

Apple tart with icecream


The apple tart was my favourite because I loved the caramelized apples on a flakey base complimented by icecream.


Thanks to Soda Rewards and Satay King for the coupons because I really miss their food and this time I will try other dishes other than White curry!!!



新一派 味道 (Tseung Kwan O)

Honestly, I had no expectations of this place but it turned out far worse.

This place claims that their BBQ roast pork is good.

Anyway when I ordered, the waitress was a bit weird, after ordering one dish, she was rushing me to order a second dish as if I was not ordering enough.







Most sets cost around $52-$55 which includes rice, vegetables, soup and a main dish.

The price is quite debatable because if you are getting so many items then $5x is a good deal but if the items in the meal are inexpensive then paying $5X is rather a waste!


Photos of the restaurant:



The restaurant is reasonably comfortable hidden at the corner of some mall.


Roast pork with black pepper and honey:


The roast pork was just sweet, the black pepper was tasteless and having Chinese roast pork always depends on luck.

This time all the pieces were fatty. Great! NOT!


Red beancurd pork knuckles with beancurd skin:


The pork knuckles were on a bed of beancurd skin which soaked the beancurd sauce.

However the sauce was a bit gritty, it seemed like there were wood shavings in it.

As for the pork knuckles, they were too soft and had some prickly stubble that was not shaved properly.


Chinese radish:


The Chinese radish was good but the broth ruined it because it had a rancid pork smell.




潮城 takeout's

潮城燒臘粥店 (Wan Chai)

For Chinese cha chaan teng dishes, I tend not to spend too much on it because it is not really my cup of tea.


At 潮城 they have lunches for $40 which I have never considered but this time I noticed the takeaway was only $33 including a drink.

In general, I get takeaways if the food is cheaper because I would feel so gutted if the food wasn't nice and you have to sit in that noisy grubby environment.



Stir fried instant noodles with seafood:


When I opened the box, the noodles looked a soft because the strands were big.

The taste was surprisingly better than I had imagined, it was not oily or salty compared to other places.

There were lots of julienne vegetables and the squid tasted decent, it was springy and fresh unlike the frozen ones that other places use.

Overall, if the noodles did not have that foamy soft texture, it would have been perfect because I liked the way it did not have that stir fried wok taste.

They tasted like a big batch of instant noodles tossed in sauce and lightly stir fried so that the noodles are quick to serve as the chefs would be rather busy if they had to cook each one when people order.





On my previous visit, the noodles were great so came back again.

The previous review was postive, but this one is negative because the taste is not consistent.


Instant noodles with ox tripe and Chinese radish:


This time the broth was bland and watery and the aniseed was too strong.

The ox tripes were not as soft as before and it was not braised long enough because it was not as tasty as my previous visit.


Fish shaomai:

As I was still hungry I ordered some extra fish shaomai.

I really admired the way, they got a skewer from the steamer and walked over to my table with it dripping on to the floor so I had to either hold when she came over or have it plonked in my bowl of noodles.

Luckily I had finished with the noodles so it was ok to slap it on top of the noodles.

Unfortunately, the fish shaomai were cold and tasted weird.




Arome Bakery (Kwun Tong)

Arome bakery has launched the new Okinawa purple potato series.

Previously I tried the Okinawa purple potato roll which was a chocolate swiss rolls covered with sweet potato puree filled with cream.

(please see link below for that review)

This time I had some time to kill before a tasting so got the Okinawa purple potato tart.


Okinawa purple potato tart:



The tart costs $20 which is $4 more than the roll.


It is held in a paper tray which is convenient and luckily ABR can provide you with plastic forks if you want to eat it right away.


Inside the tart, there was chocolate cake and cream just like the roll.

Again, it was delicious and there was more sweet potato puree compared to the roll so if you like the sweet potato this would be a better choice but if you don't like the tart base then you should get the roll and its cheaper.

The chocolate cake and sweet potato tasted really good together because it was not too sweet and the sweet potato was velvety and had a natrual taste.



The tart base is basically their usual tart base that they use for tarts which was buttery just like shortbread.

In conclusion, I prefer the roll because I don't like the tart base and it has a better ratio of chocolate roll and sweet potato.




M18 (Lok Fu)

Previously tried their cakes so decided to come back for the breakfast because it was incredibly cheap!!




all day breakfast:


For $36, there were mushrooms, fried eggs, bacon, sausages, tomato, toast and baked beans.

I was not expecting top quality British sausages for $36 but the sausages they served were far better than frankfurters that the Hongkies love to serve.


The mushrooms were good too, they were diced button mushrooms which have a lovely earthy taste. Perhaps there could have been more mushrooms but again you can't complain at that price.


The toast was quite decent and it was thickly sliced and it wasn't the Hongkie style sweet tasting bread but normal bread!

The bacon was a bit weird for me, it was hard and crumbly



The eggs were acceptable, half Western and half Hongkie style because of the crispy edges.

For Western palates that are not demanding, the breakfast would definitely pass the test.

As for Hongkies, this is definitely a truly Western breakfast in their eyes!!!





Koon Thai Hai Nam Chicken (Tin Hau)


There are about three branches of Koon Thai Hai Nam Chicken in Hong Kong but the menu differs at different branches.

The menu below is not served at the Wan Chai branch which is why I dined here.



Minced pork with spicy and sour sauce:


When I saw this, I knew I was in trouble because the minced pork was orange so I knew it was going to be hot and you could also see finely grounded chili powder on the minced pork.

After trying a little morsel of minced pork, I knew I had to leave it because it was way too spicy!!!!!!!

I have tried this dish at other restaurants but not as spicy as this.


Shredded chicken with spinach noodles:


I had better luck with the shredded chicken.

There was so much shredded chicken on this plate.


The green noodles did not have any outstanding taste and the texture was just like chewy ultra al dente instant noodles.




博多一幸舍 (Causeway Bay)

Initially this ramen joint started off at Ramen Champion in Jordan and now they have their own joint opposite Butao!!


There had been several tastings at this place so I have read quite a few reviews before coming, however on my visit there was not much briefing about their ramen.

What surprised me was that they have so much branches in INDONESIA, yet there is only one branch in Hong Kong.

It surprises me that Indonesians eat Ramen because the broth is pork based.


The restaurant used to be David Ramen, so the setting is slightly similar with a bar table at one side and tables on the other side.




Basically there were four broths to choose from:


I chose the original because I just wanted to try their broth and chose super hard noodles because they are going to go soft after I have taken pictures.


For the egg I chose onsen egg because most ramen places just serve soft boiled eggs.

When choosing the broth, you have to select the saltiness.

I chose the one without the salt flavouring because they already have it on the table.


It is recommended to press the bottle dispenser two times which is about two teaspoons to give the ramen the right saltiness levels.



Original ramen:


Surprisingly the soup was great, it was light but creamy and the soup hung well to the ramen.


The onsen egg was mixed into the broth making it slightly thicker and creamier.




Hung Lee (Tsim Sha Tsui)

Came here for a quick meal before a gathering.

I often go to places randomly in TST and MK because it is hard to plan.

Went to Hau Fook alley and there were a few options, one was really old and grubby so opted for this one.


When I sat down, I was pleased that they gave me an English menu.

I quickly glanced at the prices of the Chinese and English menu because in Tourist areas, the prices are generally marked up on the English version



Well the prices were the same but the English one had two portion sizes Large and medium and the Chinese menu only had one portion size.

Anyway I opted for the ox tripe in satay sauce for $38 as shown on the wall.




Satay ox tripes with rice:


I was quite impressed that the ox tripes and rice were served separately.

The satay sauce was different to the thick golden orange satay sauces you normally get.

There were pieces of ox tripe in satay soup on a bed of pak choi vegetables beneath.


The rice was too soft but the ox tripe was impressive because the satay sauce was not sweet like the usual ones and the broth made it really soft and tasty, however there was some slight MSG in it.




Chili Club (Wan Chai)

I have not had food from this place for a while so decided to pay it a visit again.

The new staff were much nicer and the air conditioning was not as cold as before.


Khao Ob Numlieb

Baked Rice with Minced Pork and Black Olives


As usual, this dish is lovely, minced pork with olives on rice with some soy sauce poured onto it.

The rice at the bottom is nice and crispy while the rice in the middle is soft and fluffy complemented by the minced pork and salty olives.


Gwit Dtee-Oh Kai Kaprao Krob

Spicy Fried Flat Noodles with Chicken and Basil


The noodles were disappointing because they were just oily and tasteless.

The basil leaves were not fresh because they were dry and shriveled up that there was no fragrant basil aroma.

The noodles which were meant to be spicy were not at all spicy.




Fish Ball Kong Chai Kee (Central)

G/F, 2 Kau U Fong, Central

Came here randomly because the restaurant I wanted to go was closed.





This place basically served noodles and there were lots of different types of noodles.

I tried the silver pin noodles because not many places serve it.


As well as noodles, the banana toast was fancy, it was toast with nine slices of bananas put unformly on the toast.


Beef brisket with silver pin noodles:


The silver pin noodles were a bit disappointing because they were hard and tasteless.


The beef fared slightly better but it took me a long time to finish the bowl of noodles because the temperature was too hot.



Ever since I tried this place, I have fallen in love with their food.

All the dishes are presented in a lovely way which makes them memorable.


Tomato jelly ball paired with oyster leaf, preserved plum tomato basil:


For the starters, I was advised to start from the left, right, then centre.

The first item was the huge molecular tomato caviar filled with tomato essence.

It bursted with delicious tomato essence which was made from 7-8 tomatoes for a molecular caviar of this size.

Next was the oyster leaf which was served on an oyster shell covered with lava salt foam.

After devouring the oyster leaf I was really shocked by the taste because it was fascinating that you could get a plant tasting exactly like an oyster.

The lava salt foam on top made it taste like a freshly shucked oyster.

Lastly there was the Cherry tomato which was in a vacuumed environment forcing the preserved plum flavouring into it.

It had a really strong preserved plum flavour in the form a cherry tomato.

On this tasting the deep fried Chinese parsley beneath the tomato was replaced by jewel leaves which were much healthier.

Jewel leaves are incredibly crisp and juicy.


Grilled fresh snow crab legs, beetroot powder, low temperature baked garlic chive roots, popcorn with seaweed powder


This was too pretty to eat and it was extremely colourful.

I really had fun dipping the snow crab legs in the beetroot powder which reminded me of icing sugar with a rich beetroot taste.

The baked garlic chive roots tasted just like freeze dried vegetables with a crispy light texture that crumbles in your mouth.

Lastly I had the savoury popcorn which was different and nice as it was flavoured with seaweed.


Dragon pearls:


These were huge crabmeat and squid patties filled with longnan berries with crab roe inside.

They tasted great with or without their homemade mayonnaise which had a nice hint of dill in the flavouring.

The dragon pearls have definitely improved because the ratio of patty meat and longnan were just right that you could taste the prawn patty as well as the longnan berry sweetness at the same time.


Steamed egg white with pumpkin puree topped with snow crab claw


The pumpkin puree had such a natrual taste with steamed egg white beneath it.

It was a really filling and piping hot dish.


Pan fried Hokkaido scallop with honey soy sauce


It was such a surprise to see the scallops served on a pretty shell on a tray of salt with shells around it.

The huge sweet scallops were on a bed of enoki mushrooms dressed with honey soy sauce and black sesame cress!

The scallops were chunky and sweet complimented by the honey soy sauce which was not too sweet or salty.


Fried mini crabs with seaweed powder:


The crabs were too cute to eat and the way they were presented, they looked alive!

Each one was tasty because they were freshly fried further enhanced by the seaweed powder to give it that extra marine touch.


Sweet mango lights on Chocolate soil:



The beautiful pearl was served on pebbles with a maple leaf which reminded me of autumn.

Anyway it was too pretty to eat but I had to eat it, so I cracked the sugar shell which was made in the same way glass ornaments are blown.

Inside the pearl, there was gorgeous lightly whipped fresh chestnut mousse which was velvety and light complemented by the chocolate soil.

I felt that the pearl tasted better this time because the pearl shell was thinner and not so sweet.


Black truffle creme brulee:


As you can see, there is so much truffle in this creme brulee.

However it was too rich and creamy for my liking.


A choice of coffee or floral tea:


To end the delicious meal, I chose Black vanilla tea which was soothing and relaxing.



G/F., 17 Shelter Street, Causeway Bay



Restoration (Central)

Nearly every week I will visit IEM to see what goodies there are in store.

I was looking forward to IEM this time because Restoration was there.

I missed their gumbo last week because they did not promote it on Facebook.

It would be useful if restaurants could promote what they will have because if it is good people will come!!


Found out they had gumbo this week so this was what I went for!!

I wanted to try the ribs, but it's hard eating them standing up without knives and forks.



To be honest, I have not had much luck with Restoration because every tuesday they have the all you can eat fried chicken and I happen to be busy.

I love gumbo and the last time I had it was at Blue Smoke BBQ which closed down, but the good thing is that the chef from Blue Smoke works at Restoration.


Classic gumbo with seafood and crawfish


It was PIPING hot and I could barely hold the cup.

Anyway, it was so tasty and the spicyness was just right with pieces of crawfish, sausage meat in it and the lovely spring onions on top.

The rice blended in nicely and made it wholesome and filling.




Vibes (Tsim Sha Tsui)

5/F, The Mira Hotel, 118 Nathan Road

It's pointless for me to go to bars because I don't drink alcohol but on this occasion went with friends to chill out at Vibes.

I was amazed how nice it was, it was like a secret garden surrounded in the middle of the hotel.

There were lots of comfortable tables, dreamy trees with lights and outdoor heating.



I loved these huge momentum balls which can actually move, but they are hollow inside so you might dent them if you touch them!!


At Vibes they have a minimum charge of $200 per person which is sufficient for two drinks.

I ordered the Lime soda and the Vibes passion.



Vibes passion:

pineapple juice, passionfruit syrup muddled with fresh ginger slices topped with soda.


At the beginning it was really nice because the pineapple and soda tasted nice but towards the bottom of the drink it tasted like squash.


Lime soda:


The lime soda was really good because it was really refreshing with fresh lime juice.


They also had fresh fruit shisha in fresh pineapples and watermelons which perfectly matched the oasis vibes at Vibes served by a guy dressed in Arabian clothing!!




Lingsik King Limited (Sham Shui Po)


Milky sweets:




These candies were chewy with a hint of strawberry and tastes like strawberry milkshake.




Thanks to Lingsik for sending these to me and Mjqueen7e.

To see more snacks visit the website as shown above.



Mr. Bing (Wan Chai)

There are two new flavours at Mr Bing: Sesame Chicken Bing (Bang Bang Chicken) and tuna and sweetcorn salad.

Tried the Sesame Chicken Bing (Bang Bang Chicken).

[bang Bang Chicken is known as Bon Bon Chicken, a popular Szechuan dish made with sesame paste, rice vinegar, and cucumbers].


The Bings are made in the usual way.




Sesame chicken bing:



I was disappointed with this new flavour because it was tasteless, the sesame sauce and peanut butter was not strong enough.

I have made Bang Bang chicken myself and it does not tastes that bland.

The other flavours are much better.




Arome Bakery

The new Okinawa purple potato series looked really nice.


The cake and tart looked captivating but a whole cake was too much for me so I got the roll.




Okinawa purple potato roll:


On the top of the roll, it was covered with purple sweet potato puree and two pistachio nuts.

I was impressed that they put a sturdy card at the bottom of the bag so that when you carry it the cake does not stick to the bag.


It was a chocolate roll filled with cream and more purple sweet potato puree.

I loved this cake because the chocolate rolls was moist and chocolately without being too sweet complemented by the purple sweet potato puree which surprisingly tasted good together.

The sweet potato puree was velvety and not too starchy which was made lighter with the foamy whipped cream in the middle.

As a whole, it was a good balance of chocolate cake, cream and potato puree.



When I was invited to this tasting I was like 'huh' because it was a Thai restaurant but the item we were going to try was Poon Choi (big bowl feast).
Poon Choi is a traditional type of dish originating from Hong Kong rural villages found in different parts of Hong Kong. In the old days, it was served in huge wooden, porcelain bowls but these days they are often served in disposable metal basins that allows it to be kept warm on top of those gas portable cookers.

The traditional Chinese poon choi includes ingredients such as pork, beef, lamb, chicken, duck, abalone, ginseng, shark fin, fish maw, prawn, crab, dried mushroom, fishballs, squid, dried eel, dried shrimp, pigskin, beancurd and Chinese radish.

Before I tried the Thai style poon choi, I was already curious whether it would be spicy or served in some sort of Thai sauce.

When we got there, we saw the poster and it looked like the usual poon choi.
It is currently on promotion as shown.

Here's what the Thai style poon choi looked like:

Basically it had some Thai items such as Thai style porks trotters, Thai style Royal chicken, Thai sausage and fish balls.

The usual items such as ducks feet, dried mushrooms, abalone and dried oysters are still there so fuddy duddies won't get upset!

To be honest, I prefer the Thai style poon choi because it does not contain fatty pork, pigs skin and duck which make the whole bowl really oily.
It was also great that it was not spicy and is suitable for everyone.

I chose young coconut water with my poon choi for an extra Thai touch!~

In the product shot, there are prawns, but that they were served separately.
Bangkok Thai Restaurant
2/F, De Fenwick, 42-50 Lockhart Road,
3102 1618